Team SOLBAM

Our Stories...

Champagne Seoul: Laurant-Perrier Dinner at Solbam

As part of the renowned "Champagne Seoul," the largest champagne festival in Asia, Solbam proudly offers an exclusive champagne dinner...

How Chef Eom Taejun comes up with Solbam's menu

What is the process of creating and creating Solbam's menu that changes completely every season on the customer's table? Chef Eom Taejun...

Solbam’s Head Sommelier Dong-yeon Ko Wins 19th Korea National Sommelier Competition

Solbam's Head Sommelier, Dong-yeon Ko, emerged victorious in the national team category of the 19th Korea National Sommelier Competition,...

Solbam's Recommended List of Local Bars and Eateries

Solbam presents its meticulously curated selection of local bars and eateries for your consideration. Our team has thoughtfully compiled...

Solbam's Sustainability Acts: Recycled Dishes, eco-friendly Tissue

Introducing Solbam's commitment to sustainability. In the pursuit of making each day better than the last, the team members at Solbam are...

Signature Dish: Grilled Abalone

Grilled abalone with Hapjajang (Extract mussel broth) sauce is a signature dish at Solbam. It is presented to guests through an elegant...

Chef Eom's Favorite Knives by Yu Kurosaki

The story behind a unique turquoise steak knife designed exclusively for Solbam by Yu Kurosaki, a talented young Japanese craftsman who...

Sustainability: Our simplified the packaging

The last course of Solbam consists of small scones and homemade jam, intended for breakfast the following day. This 'last course' is a...

[Collaboration] Solbam X Jueun

Team Solbam and Team Restaurant Jueun This collaboration is started by combining the two chefs' different perspectives on Korean food and...

1